For a satisfying dinner the whole family will love, you can’t beat meatball stroganoff! With hearty meatballs and a creamy, flavorful sauce, you’ll make this weeknight dinner again and again.
When we think about pasta dinners, we often think of things like spaghetti, baked ziti, or maybe fettuccine Alfredo. This meatball stroganoff gives you a different spin on pasta night—tender egg noodles topped with a creamy mushroom sauce and meatballs.
Meatball stroganoff is a tasty dish consisting of beef meatballs and sliced mushrooms, cooked in a flavorful cream sauce sauce. While it’s usually accompanied with egg noodles, you could also use mashed potatoes or even Instant Pot white rice! Whatever you do, you want to add something to help soak up alllll that delicious sauce.
Easy Meatball Stroganoff Recipe
The flavor of the dish comes from the combination of sour cream, beef stock, whole grain mustard, onion, and the seasonings that make up the creamy sauce. Then there’s the savory, hearty meatballs, which are perfectly seasoned—delicious enough to eat on their own, in fact!
Meatball stroganoff is a great main dish for any occasion, from weeknight meals to dinner parties with friends. It’s also an easy way to use up leftovers—instead of making the meatballs from scratch, you can use leftover meatballs from meatball sliders or a spaghetti dinner!
(Try my Ground Beef Stroganoff recipe for a different twist on stroganoff!)
See recipe card below this post for ingredient quantities and full instructions.
For the meatballs:
- Ground beef
- Egg – Here’s the best way to crack an egg!
- Onion – You only need 2 tablespoons, so you can buy an extra large white onion, cut what you need for the meatballs, and use the rest for the sauce.
- Garlic powder
- Panko breadcrumbs
- Worcestershire sauce
- Kosher salt
- Black pepper – Freshly cracked black pepper will add more flavor than the kind that comes pre-ground.
For the stroganoff:
- Olive oil
- White onion – You can also use a yellow onion.
- White button mushrooms – You can use cremini mushrooms (also known as baby bellas) for a stronger flavor.
- All-purpose flour
- Beef stock – If you use beef broth instead, omit the 2 teaspoons of kosher salt and instead add salt to taste.
- Whole grain mustard
- Kosher salt
- Black pepper
- Sour cream – Use full-fat sour cream for the richest sauce.
- Fresh parsley
- Egg noodles
- Unsalted butter
- Use ground pork or ground turkey instead of ground beef for the meatballs.
- Or, use your favorite frozen meatballs instead of making your own to save yourself some time.
- Make the recipe gluten-free by using a gluten-free all-purpose flour substitute and serving your meatball stroganoff over mashed potatoes or rice.
How to Make Meatball Stroganoff
- Form the meatballs: In a large bowl, mix together all of the meatball ingredients and form into 1 to 1 ½-inch balls.
- Cook the meatballs: In a large skillet set over medium-high heat, warm the olive oil until it’s hot and it begins to shimmer. Add the meatballs and cook, turning frequently, until they’re lightly browned on all sides. Transfer them to a paper towel-lined plate.
- Cook the egg noodles: Follow the package directions to cook the noodles in salted water; drain, then toss with butter.
- Sauté the vegetables: In the same pan you used to cook the meatballs, cook the onions over medium-high heat for 7 to 8 minutes, or until they’re translucent. Add the mushrooms and cook for another 5 to 6 minutes, or until they’re tender.
- Finish the sauce: Sprinkle the flour over the vegetables, then stir to coat. Cook for a minute, then add the beef stock, mustard, salt, and pepper.
- Reheat the meatballs: Return the meatballs to the pan and cook for 8 to 10 minutes, or until the meatballs are warmed through and the sauce is thick.
- Serve: Remove from heat and stir in the sour cream, then garnish with parsley. Serve over the buttered egg noodles.
After adding the flour, don’t skip the minute of cooking before adding the stock! This cooks off the raw flavor of the flour.
How to Store Leftover Meatball Stroganoff
Leftover meatball stroganoff can be stored in an airtight container in the refrigerator for up to 4 days. This dish also freezes well, so you can store it in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and then heat the leftovers on the stovetop over medium heat or in the microwave.
Serve meatball stroganoff with a side of steamed broccoli or a fresh green salad. Or, if you’re feeling extra hungry, serve this dish with some crusty French bread or sourdough for soaking up any extra sauce.
Stroganoff is a dish made with sautéed mushrooms and onions in a creamy sauce, while Swedish meatballs are small, bite-sized balls seasoned with nutmeg and allspice. Stroganoff is typically served with egg noodles, while Swedish meatballs are usually served over mashed potatoes or sometimes egg noodles. Swedish meatballs are often accompanied with tangy lingonberry sauce too, which is a little like cranberry sauce!
Stroganoff sauce is typically made with beef stock, onions, mushrooms, sour cream, mustard, and herbs. It can also be made with broth or even tomato paste for a slightly different flavor. The exact ingredients vary from recipe to recipe.
Stroganoff is believed to have originated in Russia. It was named after the 19th-century Russian diplomat Count Alexander Stroganoff, who is said to have been served the dish on a diplomatic mission. The original version of this dish included beef strips and onions cooked in sour cream.
- 1 pound ground beef
- 1 egg beaten
- 2 tablespoons onion minced
- 1 tablespoon garlic powder
- ½ cup panko breadcrumbs
- 2 tablespoons Worcestershire sauce
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 pound wide egg noodles
- 2 tablespoons unsalted butter
- 4 tablespoons olive oil
- 1 white onion chopped
- ½ pound white button mushrooms sliced
- 2 tablespoons all purpose flour
- 1 cup beef stock
- 1 teaspoon wholegrain mustard
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- ½ cup sour cream
- 3 tablespoons fresh parsley chopped
- In a large bowl, mix together the meatball ingredients and form into 1 – 1 ½” sized balls. Set aside.
- In a large skillet, heat the olive oil over medium high heat until hot and it begins to shimmer. Add the meatballs and saute, turning frequently, until golden brown on all sides. Remove to a plate lined with a paper towel.
- While the sauce is being prepared, cook the egg noodles in salted water until done. Drain, then add butter and mix so they don’t stick together. Set aside until the sauce is ready.
- In the same pan used to cook the meatballs, saute the onions over medium high heat until translucent, about 7 to 8 minutes.
- Add the mushrooms and cook for another 5 to 6 minutes until tender.
- Sprinkle the flour over the onions and mushrooms, then stir together until well combined. Continue to cook for another minute.
- Add the beef stock, mustard, salt and pepper. Return the meatballs to the pan. Cook for 8 to 10 minutes until the meatballs are cooked through and the sauce has thickened.
- Turn off the heat, add the sour cream and fresh parsley.
- Serve over the buttered egg noodles.